Candied Orange Peel Chocolate (Print Version)

Delicate orange peel strips candied and covered in smooth, rich dark chocolate.

# What You'll Need:

→ Citrus

01 - 4 large organic oranges

→ Candying Syrup

02 - 2 cups granulated sugar
03 - 1 cup water

→ Chocolate Coating

04 - 7 ounces high-quality dark chocolate (70% cocoa or higher)

→ Optional

05 - Extra granulated sugar for coating

# Directions:

01 - Wash and dry the oranges thoroughly. Using a sharp knife, score the peel into quarters and gently remove the peel, keeping as much of the white pith as possible attached.
02 - Slice the peels lengthwise into 1/4-inch wide strips.
03 - Place the strips in a saucepan, cover with cold water, and bring to a boil. Drain completely, then repeat this blanching process two more times to reduce bitterness.
04 - In a clean saucepan, combine 2 cups sugar and 1 cup water. Bring to a simmer, stirring until the sugar dissolves completely.
05 - Add the blanched orange peels and simmer gently over low heat for 45 to 60 minutes, until translucent and tender. Stir occasionally and do not let the syrup caramelize.
06 - Using tongs or a slotted spoon, transfer the candied peels to a wire rack set over parchment paper. Let them dry for at least 1 hour until they are no longer sticky to the touch.
07 - Toss the dried peels in extra granulated sugar for a sparkling finish if desired.
08 - Melt the chocolate in a heatproof bowl over a saucepan of barely simmering water using the double boiler method, stirring until smooth.
09 - Dip each candied peel halfway into the melted chocolate, letting excess drip off. Place on parchment paper and allow chocolate to set completely (about 30 minutes at room temperature or 10 minutes in the refrigerator).
10 - Store in an airtight container at room temperature for up to 2 weeks.

# Expert Tips:

01 -
  • They taste like a fancy confection but come together in your own kitchen without any pretension or complicated techniques.
  • The bittersweet balance of candied citrus and dark chocolate makes them genuinely crave-worthy, not just pretty to look at.
  • These are the kind of gift that make people think you've spent hours in some professional kitchen, when really you've just learned a simple trick.
02 -
  • Skipping even one blanching step will leave your candies tasting bitter—this isn't a shortcut you can take, and learning this the hard way is exactly how I learned it.
  • If your chocolate looks dull and lumpy after melting, it seized from moisture, and the only fix is starting over with fresh chocolate and a completely dry bowl.
  • Letting the peels dry fully before dipping is non-negotiable; sticky peels will slide right off the chocolate and land on your floor, which is both wasteful and frustrating.
03 -
  • Add a cinnamon stick or a few whole cloves to the simmering syrup for an unexpected depth of flavor, but remove them before the peels dry or they'll stick.
  • If you want to get fancy, dip only the very tip of each peel in chocolate and let it set, then dip again for a thicker, more dramatic coating that tastes even more decadent.
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